Food Industry Products

Overview

SWBEC collaborates with food industry partners to develop innovative and sustainable approaches for converting biological resources into valuable food-related products. Through partnerships with food manufacturers and biotechnology companies, researchers explore technologies that improve resource efficiency, support circular production systems, and reduce waste while creating new opportunities for food production.

These efforts combine biological engineering, bioprocessing, and environmental sustainability to address challenges facing modern food systems and support the development of next-generation food technologies.

Frulact

SWBEC collaborates with Fru Lac, a food processing company that produces fruit ingredients used in yogurt products. Fru Lac operates its first United States facility in Logan, Utah, creating opportunities for local industry collaboration and applied research. Research efforts focus on improving sustainability and identifying beneficial uses for biological resources generated through food processing operations.

Cellular Agriculture

SWBEC is also involved in research supporting the growing field of cellular agriculture through collaboration with industry partners, including Upside Foods. Researchers investigate sustainable approaches that can improve resource utilization and contribute to the development of future food production technologies. Because portions of this work involve industry-supported research, project descriptions remain focused on broad research goals while protecting proprietary information.

Current Research Areas

• Sustainable food production systems
• Cellular agriculture and cultivated food technologies
• Resource recovery and reuse
• Food industry sustainability initiatives
• Biological process optimization
• Circular economy approaches for food manufacturing